Spiral Cut Glazed Ham and Tartiflette

Spiral cut ham.  What’s not to love?   My husband brought this from our freezer in Senegal.  He carried this in his suitcase from Washington, D.C. to Senegal and, when he packed out, to France.   None the worse for travel.   My one regret is that I’m out of brown sugar and had to use the package of glaze that came with the ham.   I did liven it up a bit with coarse grind Dijon mustard.

I meant to get a picture of the tartiflette before the Fam got to it; they were just too quick, and hungry.

Tartiflette

2 lbs potatoes, peeled and sliced thin

2 onions, chopped

1 tbsp butter

1 tbsp olive oil

1 cup bacon, cut into strips

1 tsp dried thyme

1/3 cup white wine

1 1/2 cup reblochon cheese, cut into cubes

Boil the potato slices a few minutes until tender but firm.  Drain and set aside.   Saute the onion in the butter and olive oil until soft.  Add the bacon and cook until it begins to brown.  Remove from fire and mix in the thyme.

In a buttered baking pan, layer half the potatoes, half the onion mix, the rest of the potatoes, the rest of the onion mix.   Pour the white wine over all and sprinkle with the cheese.   Bake in a 400 degree oven for 20 minutes.

Wine suggestion:   Cremant de Bourgogne

Cherry mousse pie for dessert https://cookinginsens.wordpress.com/2011/06/14/of-cherry-mousse-and-pie/

Bon appetit!

Tartiflette on Foodista

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, French, Main dishes, Recipes, side dish and tagged , , , , , , , . Bookmark the permalink.

3 Responses to Spiral Cut Glazed Ham and Tartiflette

  1. Great meal. I love how that ham has traveled the world! Could you suggest a cheese that’s more commonly available in the states?

    • The problem with the cheese for tartiflette is that you need a really melty cheese. Many people in the States substitute with either Gruyere or Muenster. I would say Muenster. You are looking for a soft, yet a little firm cheese. The texture is Brie, but Brie doesn’t give the flavor for this recipe. Look in your cheese section for something from the Savoie region of France and when you feel the cheese, think Brie and that should be okay. If you have a boutique cheese place around, you could ask them. If not, I would go for the Muenster.

  2. Pingback: Tasty Tartiflette | Recipes for a Rumbling Tummy | Sarah | Riding The Stork

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